Tortellini Pasta Salad

• 1 large pkg fresh tortellini pasta, cooked according to package directions
• 1/2 cup grape tomatoes, 
• 1 cup black olives or green and black
• 1/2 cup thinly sliced red onion (or chop them however you prefer)
• 1 cup Parmesan cheese, shredded
• 1/2 cup Pepperonchini peppers, sliced thin
• 1/2 cup artichoke hearts, chopped
• 1/2 cup shredded mozzarella 
• 1/2 cup salami, diced
• 1/2 - 1 cup Caesar dressing

1. Cook tortellini, drain and let cool.

2. Prepare remaining ingredients. Combine all in a large bowl. Cover and refrigerate to let the flavors combine. Serve cold.

Brisket in the Oven

Ingredients:
untrimmed brisket half
1 tablespoons of salt
1 tablespoons of black pepper
1/2 teaspoons cayenne
1 tablespoon garlic, minced
2 tablespoon dried onions
1/4 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup liquid smoke 
1/4 cup apple cider vinegar

Rub seasoning into meat and place fat side up in large pan.  Mix liquid ingredients together and pour over.  Cover with foil and marinade over night or up to 2 days.  Bake covered at 250 for approximately 7-9 hours.  Remove from oven and let rest 30 minutes.  Remove fat and slice against the grain.

Green Chile Corn Chowder

Green Chili Corn Chowder

Ingredients:

• 3 tbsp butter
• 1/2 medium onion, chopped
• 1 rib celery, chopped
• 1 tsp chopped garlic
• 2 cups diced potatoes
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 1/4 cups chicken stock or enough to cover potatoes
• 2/3  small can chopped green chilies
• 1 can creamed corn
• 1/2 cup frozen corn kernels
• 5 oz Velveeta cheese, diced
• 2/3 cup heavy cream

Directions:

Measurements are approximate, season to taste.  Serves 4 to 6.

Saute onion, celery, potatoes, garlic, salt and pepper in butter until slightly soft.  Add broth and green chilies and simmer until potatoes are fork tender.  Add creamed corn, frozen corn kernels, Velveeta cheese and cream.  Heat until cheese is melted and soup is almost at a boil.  Remove from heat.  Serve with crackers.

Spaghetti Salad

Salad Ingredients:

·         1 lb. spaghetti

·         2/3 package of pepperoni (cut in halves)

·         ½ lb. hard salami, julienned

·         2/3 large can sliced black olives

·         3 stalks celery, sliced

·         1 bunch green onions, sliced

·         ½ cup green pepper, diced

·         1 cup Parmesan cheese, shredded

·         1 cup 5 cheese Italian blend, shredded

For the Dressing

·         2 tbsp. apple cider vinegar

·         2  tbsp. sugar

·         ½ tsp. garlic powder

·         1 tsp. dried basil

·         ½ tsp. dried oregano

·         1 tsp. mustard powder

·         4 tbsp. mayonnaise

·         ½ cup extra-virgin olive oil

·         1 tsp. salt

·         ½ tsp. pepper

Cook pasta al dente according to package, drain and cool.  In a small bowl, mix vinegar, sugar, garlic, basil, oregano, mustard powder, salt and pepper and stir.  Whisk in mayo and then drizzle olive oil slowly as you whisk.

Add salad ingredients and dressing to pasta and toss well. 

Crock Pot Chicken and Dressing

Crockpot Chicken and Dressing

Ingredients

·         1 whole chicken, boiled, de-boned and torn in bite size pieces  (I used 2 chicken breast and 3 leg quarters and I boiled the chicken in half broth, half water)

·         3 packages Martha White Yellow Cornbread Mix, prepared per the package instructions and crumbled

·         8 (1-ounce) firm white bread slices, toasted and crumbled  (I used day old French bread)

·         2 (14-ounce) cans chicken broth (I used the broth from cooking the chicken, about 3 cups)

·         2 (10 3/4-ounce) cans cream of chicken soup

·         1 medium onion, chopped

·         3 celery ribs, chopped

·         4 large eggs, lightly beaten

·         1 heaping tablespoon ground sage

·         1/2 teaspoon pepper

·         1/4 teaspoon salt

·         1/2 cup butter, softened

Preparation

1.     Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

2.     Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. 

Sweet Potato Casserole

Ingredients:

• 6 cups mashed sweet potatoes (about 6 sweet potatoes)
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 2 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1 cup brown sugar
• 2/3 cup flour
• 2/3 cup melted butter
• 2 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 12-16.

PUMPKIN DUMP CAKE

PUMPKIN DUMP CAKE

1 (29 oz.) can pumpkin 1/2 c. sugar 1/2 c. brown sugar 1 (13 oz.) can evaporated milk 3 eggs 4 tsp. pumpkin pie spices 1/2 tsp. salt 1 box yellow cake mix 1 1/2 cubes (3/4 c.) butter, melted 1 c. pecans, chopped Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all.Bake at 350°F for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15.